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Italian Chocolate Ricotta Cake

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A dense, moist, and velvety Italian-style chocolate cake made with ricotta cheese and cocoa powder. Lightly sweet and dusted with powdered sugar, it’s a simple yet elegant dessert for any occasion.

Ingredients

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  • 1½ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup vegetable oil
  • 1¼ cups ricotta cheese
  • ½ cup milk
  • Powdered sugar (for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round or Bundt pan.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the sugar, eggs, vanilla extract, oil, and ricotta cheese until smooth and well combined.
  4. Add the dry ingredients to the wet mixture in batches, alternating with the milk, and stir until the batter is just combined. Do not overmix.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Once cooled, dust with powdered sugar before serving.

Notes

  • Use whole milk ricotta for the richest texture.
  • Do not overbake; the cake should remain moist and tender.
  • This cake pairs beautifully with espresso or red wine.
  • Store in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://yumfoodusa.com/italian-chocolate-ricotta-cake/